Directions:
- Slice tenderloins crosswise into 1/2 inch slices and place between 2 sheets of plastic wrap and pound gently until 1/4 inch thick .
- Combine flour, salt and pepper to taste. In a large frying pan over med high heat, warm 2 tablespoons olive. Coat the port with seasoned flour. Working in batches, add the pork to the pan and saute turning once, unti golden brown. 1 1/2 min-2 min on each side. Transfer to a platter and keep warm. Contine with remaining pork.
- Reduce the heat to low, add garlic and rosemary and saute, stirring for 30-60 seconds. Raise the heat to high, add wine and eglaze by stirring to dislodge browned bits. Boil til reduced by half. Add stock and again boil reducing by half about 5 minutes. Stir in capers, lemon juice, salt and papper to taste. Pour sauce over pork and garnish with lemon wedges. Serves 6.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 394.93 Kcal (1653 kJ) | ||
| Calories from fat | 145.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.14g | 25% | |
|---|---|---|---|
| Cholesterol | 111.82mg | 37% | |
| Sodium | 641.62mg | 27% | |
| Potassium | 808.63mg | 17% | |
| Total Carbs | 17.43g | 6% | |
| Sugars | 1.93g | 8% | |
| Dietary Fiber | 1.6g | 6% | |
| Protein | 39.56g | 79% | |
| Vitamin C | 2.3mg | 4% | |
| Iron | 2.6mg | 15% | |
| Calcium | 55.8mg | 6% | |
| Amount Per 100 g | |||
| Calories | 127.99 Kcal (536 kJ) | ||
| Calories from fat | 47.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 25% | |
|---|---|---|---|
| Cholesterol | 36.24mg | 37% | |
| Sodium | 207.93mg | 27% | |
| Potassium | 262.06mg | 17% | |
| Total Carbs | 5.65g | 6% | |
| Sugars | 0.63g | 8% | |
| Dietary Fiber | 0.52g | 6% | |
| Protein | 12.82g | 79% | |
| Vitamin C | 0.8mg | 4% | |
| Iron | 0.9mg | 15% | |
| Calcium | 18.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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